Food and drink products in a sealed container and method for producing food and drink products in a sealed container

Abstract

Provided are a food or drink in a sealed container that contains a protein hydrolyzate, caffeine, and polyphenols and has high long-term storage stability, and a method for producing the same. 【Solution means】A food or drink in a sealed container having a sealed container and a food or drink accommodated in the sealed container and containing caffeine and polyphenols, the food or drink containing a protein hydrolyzate, and the dissolved oxygen content of the food or drink at 10°C being 4.0 mg / L or less. The volume of the food or drink may exceed 99.9% by volume with respect to the volume of the sealed container. The volume of the food or drink is 80 to 99.9% by volume with respect to the volume of the sealed container, and the space of the difference between the volume of the sealed container and the volume of the food or drink may contain an inert gas.

Description

Technical Field

[0001] The present invention relates to food and drink products in a sealed container and a method for manufacturing food and drink products in a sealed container.

Background Art

[0002] Food and drink products such as beverages in a sealed container containing coffee or tea are widely distributed because of their excellent portability. In the food and drink field, the development of foods for specified health uses and foods with functional claims added with components having various additional functions is underway.

[0003] For example, Patent Document 1 discloses a coffee beverage containing a basic amino acid such as arginine. Basic amino acids are said to be components useful for improving in vivo functions such as anti-aging, prevention of lifestyle-related diseases, fatigue recovery, and secretion of growth hormone.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] As components having an additional function, oligopeptides having an anxiolytic effect, a sleep-improving effect, or an antidepressant effect, and oligopeptides that lower systolic blood pressure are known. From the viewpoint that consumers can easily ingest a protein hydrolyzate containing an oligopeptide having a desired additional function, the development of food and drink products in a sealed container containing a protein hydrolyzate is beneficial.

[0006] In the development of food and drink products contained in a sealed container and containing a protein hydrolyzate, the inventors have found that when a food and drink product containing caffeine and polyphenols is mixed with a protein hydrolyzate and stored in a sealed container, oligopeptides decrease over time. An object of the present invention is to provide a food and drink product contained in a sealed container, which contains a protein hydrolyzate, caffeine and polyphenols and has high storage stability, and a method for producing the same. [Means for Solving the Problems]

[0007] The present invention includes the following aspects. [1] A food and drink product contained in a sealed container, comprising the sealed container and a food and drink product contained in the sealed container and containing caffeine and polyphenols, the food and drink product containing a protein hydrolyzate, and the dissolved oxygen content of the food and drink product at 10 ° C being 4.0 mg / L or less. [2] The food and drink product contained in a sealed container according to [1], wherein the volume of the food and drink product exceeds 99.9% by volume with respect to the volume of the sealed container. [3] The volume of the food and drink product is 80 to 99.9% by volume with respect to the volume of the sealed container, and the space of the difference between the volume of the sealed container and the volume of the food and drink product contains 90% or more of an inert gas. The food and drink product contained in a sealed container according to [1]. [4] The food and drink product contained in a sealed container according to any one of [1] to [3], wherein the sealed container contains one or more base materials selected from aluminum, iron, silica, polyethylene vinyl alcohol, polyvinylidene chloride, and nylon. [5] The food and drink product contained in a sealed container according to any one of [1] to [4], wherein the sealed container contains a base material having an oxygen permeability of 1 ml / m 2 ·24h·atm or less. [6] The food and drink product contained in a sealed container according to any one of [1] to [5], wherein the protein hydrolyzate is a protein hydrolyzate derived from milk. [7] The food and drink product contained in a sealed container according to any one of [1] to [6], wherein the protein hydrolyzate contains an oligopeptide having a sequence of methionine-lysine-proline. [8] The oligopeptide having the methionine-lysine-proline sequence contained in the food or drink is 10 μg or more per 100 mL of the food or drink, and the food or drink in a sealed container according to [7]. [9] The food or drink in a sealed container according to any one of [1] to [8], wherein the food or drink is a coffee beverage or a tea beverage.

[10] The food or drink in a sealed container according to any one of [1] to [9], wherein the food or drink further contains indigestible dextrin.

[0008]

[11] A method for producing a food or drink in a sealed container, comprising: a step of mixing and dissolving a protein hydrolyzate and a raw material containing caffeine and polyphenols to prepare a raw material liquid; a step of performing a degassing treatment on the raw material liquid; and a step of filling the degassed raw material liquid into a sealed container so that the dissolved oxygen content in the resulting food or drink at 10 °C is 4.0 mg / L or less.

[12] In the step of filling the raw material liquid into the sealed container, the raw material liquid is filled into the sealed container so that the volume of the food or drink exceeds 99.9% by volume with respect to the volume of the sealed container, and the method for producing a food or drink in a sealed container according to

[11] .

[13] In the step of filling the raw material liquid into the sealed container, an inert gas is further injected into the degassed raw material liquid, and the raw material liquid into which the inert gas is injected is filled into the sealed container so that the volume of the food or drink is 80 to 99.9% by volume with respect to the volume of the sealed container, and the method for producing a food or drink in a sealed container according to

[11] .

[14] In the step of filling the raw material liquid into the sealed container, the raw material liquid is filled into the sealed container so that the volume of the food or drink is 80 to 99.9% by volume with respect to the volume of the sealed container, and an inert gas is injected into the sealed container, and the method for producing a food or drink in a sealed container according to any one of

[11] to

[13] .

[15] The method for producing a food or drink in a sealed container according to

[11] , wherein the mixing and dissolution of the protein hydrolyzate and the raw material containing caffeine and polyphenols to the end of the degassing treatment are performed within 10 hours.

Advantages of the Invention

[0009] According to the above aspect, it is possible to provide a food or drink product in a sealed container that contains a protein hydrolyzate, caffeine, and polyphenols and has high storage stability, and a method for producing the same.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

Figure 3

Figure 4

Modes for Carrying Out the Invention

[0011] Hereinafter, preferred embodiments for carrying out the present invention will be described. The embodiments described below show an example of typical embodiments of the present disclosure, and the scope of the present technology is not construed narrowly thereby. In this specification, with respect to those expressing a numerical range as "lower limit ~ upper limit", it means including the upper limit and the lower limit. The volume is the value at 20°C unless otherwise specified.

[0012] (Food or Drink Product in a Sealed Container) A food or drink product in a sealed container according to one aspect of the present invention has a sealed container and a food or drink product contained in the sealed container and containing caffeine and polyphenols, the food or drink product contains a protein hydrolyzate, and the dissolved oxygen content of the food or drink product at 10°C is 4.0 mg / L or less.

[0013] The food or drink is not particularly limited as long as it contains caffeine and polyphenols, and it is a beverage or food. The caffeine may be the caffeine contained in coffee raw materials or tea-based raw materials, or it may be purified caffeine. The polyphenols may be those contained in raw materials of food or drink such as coffee raw materials, tea-based raw materials, and cocoa, or they may be purified polyphenols.

[0014] Examples of the food or drink include food or drink containing coffee raw materials and food or drink containing tea-based raw materials. For example, as beverages, there are coffee beverages, tea-based beverages, milk beverages and soft drinks to which caffeine and polyphenols are added, etc. As beverages, coffee beverages and tea-based beverages are preferred. As tea-based beverages, there are black tea beverages, green tea beverages, oolong tea, etc., and black tea beverages are particularly preferred. As foods, there are gel-like foods, jelly-like foods, dessert foods, etc. obtained by adding a gelling agent such as agar or gelatin to the above beverages.

[0015] The coffee beverage may be one that contains coffee content extracted or eluted from 5 grams or more of coffee beans in terms of raw coffee beans per 100 grams of net content, as defined as "coffee" in the Fair Competition Rules and Enforcement Rules regarding the labeling of coffee beverages, etc. Also, the coffee beverage may be one that contains coffee content extracted or eluted from 2.5 grams or more and less than 5 grams of coffee beans in terms of raw coffee beans per 100 grams of net content, as defined as "coffee beverage" in the Fair Competition Rules and Enforcement Rules regarding the labeling of coffee beverages, etc.

[0016] The milk beverage may be the "milk beverage" as defined in Article 2, Paragraph 7 of the Fair Competition Rules and Enforcement Regulations regarding the labeling of milk beverages for drinking. That is, the milk beverage may be the milk beverage as defined in Article 2, Paragraph 41 of the Ordinance on Component Standards, etc. of Milk and Dairy Products (hereinafter referred to as the "Milk, etc. Ordinance"), and may contain 3.0% or more of milk solids by weight percentage. Examples of raw materials used in milk beverages can include "milk" and "dairy products" as defined in the Milk, etc. Ordinance. Specifically, examples of raw materials used in milk beverages include raw milk, cow's milk, skim milk, partially skimmed milk, condensed milk, skim condensed milk, unsweetened condensed milk, unsweetened skim condensed milk, sweetened condensed milk, sweetened skim condensed milk, whole milk powder, skim milk powder (skim milk), sweetened milk powder, whey, whey protein concentrate (WPC), whey protein isolate (WPI), whey powder, total milk protein concentrated whey powder (TMP), cream, cream powder, butter, butter oil, buttermilk powder, and cheese, etc., but are not limited thereto.

[0017] When the food and beverage contains coffee raw materials, the coffee raw materials may be, for example, coffee beans or raw materials derived from coffee beans. The coffee beans may have been subjected to processes such as selection, roasting, and grinding. Examples of raw materials derived from coffee beans include coffee extract and instant coffee. The coffee extract can be obtained, for example, by extracting coffee beans. Specifically, the coffee extract may be raw coffee bean extract obtained by extracting raw coffee beans, or roasted coffee bean extract obtained by extracting roasted coffee beans with hot water.

[0018] As a method for extracting coffee beans, for example, known extraction methods can be applied. As such extraction methods, for example, known methods such as drip methods using paper or a filter, boiling methods, espresso methods, and siphon methods can be used, but are not particularly limited thereto.

[0019] The variety of the coffee beans is not particularly limited, and examples include Arabica, Robusta, and Liberica. Examples of the origin of the coffee beans include Brazil, Colombia, Tanzania, Mocha, Mandheling, Blue Mountain, and Guatemala. These coffee beans may be one kind or two or more kinds, and a blend of multiple kinds or multiple origins may also be used. The roasting degree (L) of the coffee beans is not particularly limited, but an L of about 15 to 20 is preferred.

[0020] The tea-based raw material may be tea leaves or an extract obtained by extracting tea leaves. Examples of the tea leaves include the leaves and stems of Camellia sinensis, an evergreen shrub of the Theaceae family. Also, examples of the tea leaves include raw materials for non-tea beverages such as barley tea, buckwheat tea, herbal tea, mate tea, and corn tea, specifically, roasted barley seeds, buckwheat grains, dried herbs, mate leaves, and corn seeds. In addition, examples of the tea leaves include raw materials for scented teas such as jasmine tea, specifically, tea leaves that have adsorbed the fragrance of Jasminum sambac flowers. Also, there are various types of tea leaves depending on tea manufacturing methods such as firing and fermentation, and any type can be applied to this application. For example, green tea, black tea, red tea, and oolong tea (also called wulong tea) can be used as the tea leaves. The tea-based extract may use one kind or two or more kinds of these raw materials. When the food or drink is a tea-based beverage, it is particularly preferred that it is a black tea beverage.

[0021] An extract can be produced by applying, for example, a known extraction method to the tea leaves. As the extraction method, for example, known methods such as a simple immersion method, a packed tower method, and a kneader method can be used, but it is not particularly limited thereto. Examples of the solvent for extracting tea or coffee include water.

[0022] The temperature of water during extraction is not particularly limited, preferably 20 to 140 °C, more preferably 50 to 130 °C, more preferably 60 to 120 °C, more preferably 80 to 110 °C, and more preferably 90 to 100 °C. During extraction, pressure may be appropriately applied, and in this case, the temperature can exceed 100 °C.

[0023] The protein hydrolyzate is obtained by decomposing animal- or plant-derived proteins with hydrochloric acid or an enzyme. Examples of the protein hydrolyzate include protein hydrolyzates derived from soybeans and protein hydrolyzates derived from milk, with protein hydrolyzates derived from milk being preferred. Examples of protein hydrolyzates derived from milk include casein hydrolyzates, whey protein hydrolyzates, lactoferrin hydrolyzates, etc. The casein hydrolyzate preferably contains an oligopeptide having a sequence of methionine-lysine-proline.

[0024] In this specification, examples of the oligopeptide having a sequence of methionine-lysine-proline include an oligopeptide consisting of methionine-lysine-proline (hereinafter sometimes referred to as MKP) described in International Publication No. WO2003 / 044044. Also, the oligopeptide having a sequence of methionine-lysine-proline may be one kind or two or more kinds may be included.

[0025] The protein hydrolyzate is preferably contained in an amount of 10 to 2000 mg per 100 mL of the food or drink, and more preferably 20 to 2000 mg per 100 mL of the food or drink. When the protein hydrolyzate is within the above range, the bitterness peculiar to peptides is suppressed and the flavor is favorable.

[0026] When the protein hydrolyzate contains an oligopeptide having the sequence of methionine-lysine-proline, it is preferable that the oligopeptide having the sequence of methionine-lysine-proline is contained in an amount of 10 μg or more, more preferably 20 μg or more, and even more preferably 50 μg or more per 100 mL of the food or drink. The oligopeptide having the sequence of methionine-lysine-proline is preferably contained in an amount of 2000 μg or less, preferably 1500 μg or less, preferably 1000 μg or less, and more preferably 500 μg or less per 100 mL of the food or drink. The oligopeptide having the sequence of methionine-lysine-proline is preferably contained in an amount of 10 to 2000 μg, preferably 20 to 1500 μg, preferably 50 to 1000 μg, and preferably 50 to 500 μg per 100 mL of the food or drink.

[0027] When the protein hydrolyzate contained in the food or drink contains an oligopeptide consisting of methionine-lysine-proline, the oligopeptide can be measured as follows.

[0028] <Measurement of Oligopeptide Content> (a) Dilute and dissolve the liquid sample containing the protein hydrolyzate with ultrapure water to a concentration of 50 μL / mL, filter it through a polyethersulfone membrane with a molecular weight cut-off of 3 kDa (manufactured by Nippon Pall), and use the filtrate as a sample solution to perform LC / MS analysis under the following measurement conditions. Prepare several concentration solutions of a chemically synthesized standard peptide of the oligopeptide consisting of methionine-lysine-proline to be measured (for example, manufactured by Peptide Institute), perform LC / MS analysis under the following measurement conditions, and create a calibration curve.

[0029] Among the peaks in the analysis of the sample solution, those with the same molecular weight and retention time as the standard peptide are identified as having the same sequence as the standard peptide. By comparing the peak area of the standard peptide with the peak area of the sample solution, the content of the oligopeptide contained in the sample solution is determined by the following formula (1).

[0030] Oligopeptide content (μg / 100 mL of food or drink) = [Measured value of oligopeptide in the obtained food or drink (μg)] / [Volume of the obtained food or drink (mL)] × 100 ··· (1)

[0031] In formula (1), [Measured value of oligopeptide in the obtained food or drink (μg)] is the measured value of the oligopeptide in the sample solution measured under the following LC / MS measurement conditions.

[0032] (LC / MS equipment used) Mass spectrometer: Q Exactive Focus (manufactured by Thermo Fisher Scientific) High-performance liquid chromatograph: Vanquish Binary Pump F (manufactured by Thermo Fisher Scientific) Column: XBridge BEH300 C18 φ2.1 mm × 250 mm, 3.5 μm (manufactured by Waters)

[0033] (LC / MS measurement conditions) Mobile phase A: 0.1 v / v% formic acid - aqueous solution Mobile phase B: 0.1 v / v% formic acid - acetonitrile solution Time program: 2%B (0 min) - 15%B (6 min) - 40%B (10 min) - 80%B (12 min) - 80%B (14 min) - 2%B (15 min) - STOP (30 min) Sample injection volume: 10 μL, column temperature: 40°C, liquid flow rate: 200 μL / min Analysis mode: PRM measurement Product Mass: m / z = 260.10 (Parent m / z = 375.21)

[0034] When a protein hydrolyzate is contained in a food or drink containing caffeine and polyphenols, oligopeptides may decrease over time. The inventors have found that the cause of the decrease in oligopeptides over time is the dissolved oxygen contained in the food or drink containing caffeine and polyphenols.

[0035] In the food or drink in a sealed container of this embodiment, when the temperature of the food or drink is 10°C, the dissolved oxygen content is 4.0 mg / L or less. When the dissolved oxygen content in the food or drink is 4.0 mg / L or less, a decrease in oligopeptides over time can be suppressed. The lower the lower limit value of the dissolved oxygen content in the food or drink, the more preferable, but examples include 3.6 mg / L or less, 3.0 mg / L or less, 2.5 mg / L or less, 1.5 mg / L or less, 1.0 mg / L or less, 0.5 mg / L or less, 0.1 mg / L or less, 0.01 mg / L or less, and it may be 0 mg / L.

[0036] The dissolved oxygen content can be measured by a known method after adjusting the temperature of the food or drink to 10°C. For example, it can be measured using a diaphragm-type galvanic cell dissolved oxygen concentration meter (e.g., Packmaster manufactured by Iijima Electronics Industry Co., Ltd., attached with DO measuring device MA-200).

[0037] It is preferable that the caffeine contained in the food or drink is 1 mg or more, 2 mg or more, 3 mg or more, 4 mg or more, 5 mg or more, 6 mg or more, 7 mg or more, or 8 mg or more per 100 mL of the food or drink. The caffeine per 100 mL of the food or drink is preferably 40 mg or less, less than 40 mg, 35 mg or less, 30 mg or less, or 25 mg or less. The upper and lower limit values of the caffeine per 100 mL of the food or drink can be arbitrarily combined. By setting the above range, a food or drink having an appropriate bitterness and good flavor can be obtained.

[0038] The polyphenols contained in food and drink may be aromatic compounds having a plurality of phenolic hydroxyl groups in the molecule extracted from plants. As polyphenols, for example, hesperidin, anthocyanidin, isoflavones, and other flavonoids contained in fruits, vegetables, grains, etc., catechins contained in tea, etc., tannins contained in gallnuts and Chinese gallnuts, etc., chlorogenic acid contained in coffee beans, proanthocyanidins derived from grape seeds, and other various plant-derived ones can be used.

[0039] It is preferable that the polyphenols contained in food and drink contain 10 mg or more per 100 mL of food and drink, more preferably 10 to 1000 mg, and even more preferably 50 to 500 mg. When the polyphenols contain 10 mg or more per 100 mL of food and drink, the flavors peculiar to coffee and tea can be imparted. When the polyphenols contain 1000 mg or less per 100 mL of food and drink, the bitterness is suppressed and the flavor is preferable.

[0040] The polyphenols contained in food and drink can be measured, for example, by the Folin-Ciocalteu method. Also, it may be calculated in terms of specific polyphenols such as chlorogenic acid conversion or catechin conversion. When using the Folin-Ciocalteu method, since the measurement results are affected by substances having reducing properties (such as vitamin C) in food and drink, the substances having reducing properties contained in food and drink are quantified, and the value obtained by subtracting from the measured value of the Folin-Ciocalteu method can be used as the content of polyphenols.

[0041] The food and drink may further contain resistant dextrin. It is preferable that the resistant dextrin contains 1 g or more per 100 mL of food and drink, more preferably 1 to 10 g, and even more preferably 3 to 5 g.

[0042] The residual rate of oligopeptides when the food and drink is stored can be determined by the following formula. Residual rate (%) of oligopeptide in food and drink = Content of oligopeptide at any time point (μg / mL) / Content of oligopeptide at 0 hour after preparation of food and drink (μg / mL) × 100 In the present invention, by adjusting the dissolved oxygen concentration contained when the temperature of the food and drink is 10°C to 4.0 mg / L or less, the residual rate of the oligopeptide can be kept high. The residual rate of the oligopeptide after standing and storing at 5°C for 7 days immediately after filling the food and drink into a sealed container is preferably 65% or more, particularly preferably 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, 99% or more, 100%.

[0043] Arbitrary components can be appropriately blended in the food and drink. Examples of the arbitrary components include vegetable oils and fats, saccharides, dietary fibers, table salt, calcium carbonate, vitamins other than vitamin C, flavoring raw materials (such as fruit juice, vegetable juice, malt extract, cocoa, milk, and powdered milk), spices, emulsifiers, and spices.

[0044] An embodiment of the present invention will be described based on FIG. 1 of the present invention. FIG. 1 is a schematic cross-sectional view of a food and drink 1 in a sealed container according to an embodiment of the present invention. The food and drink 1 in a sealed container includes a food and drink 3 containing caffeine and polyphenols and a sealed container 5. The food and drink 3 containing caffeine and polyphenols is filled in the sealed container 5.

[0045] The sealed container 5 is not particularly limited as long as it can accommodate the food and drink and can be stored for a long time, but is preferably a container for aseptic filling. Aseptic filling is to fill the sterilized contents into a sterilized container in a sterile environment.

[0046] The food and drink in a sealed container of the present embodiment includes an aspect in which the sealed container is filled to the full with the food and drink, and an aspect having a space (hereinafter also referred to as "headspace") which is the difference between the volume of the sealed container and the volume of the food and drink.

[0047] The food or drink product 1 contained in the sealed container shown in Fig. 1 has a headspace S, but the present invention is not limited thereto, and the headspace S may not be provided. That is, the volume of the food or drink product may exceed 99.9% by volume with respect to the volume of the sealed container, and the volume of the food or drink product may be 100% by volume with respect to the volume of the sealed container, that is, it may be in a full-fill state. When the volume of the food or drink product exceeds 99.9% by volume with respect to the volume of the sealed container, it is possible to suppress an increase in the dissolved oxygen concentration of the food or drink product 3 during storage of the food or drink product 1 contained in the sealed container, and it is possible to suppress a decrease in oligopeptides due to dissolved oxygen in the food or drink product containing caffeine and polyphenols.

[0048] When no headspace S is provided in the food or drink product 1 contained in the sealed container, that is, when the sealed container 5 is filled with the food or drink product 3 to the full, the volume of the food or drink product may exceed 99.9% by volume and be 100% by volume with respect to the volume of the sealed container 5.

[0049] When the food or drink product contained in the sealed container has a headspace, in the food or drink product 1 contained in the sealed container of Fig. 1, the volume of the food or drink product 3 may be 80 to 99.9% by volume with respect to the volume of the sealed container 5. In the case of this embodiment, in the food or drink product 1 contained in the sealed container, a headspace S is provided between the liquid level 31 of the food or drink product 3 and the top surface 51 of the sealed container 5. When the headspace S is provided, the volume of the food or drink product 3 filled in the sealed container 5 is less than the volume of the sealed container 5. The volume of the food or drink product 3 can be measured by a known method after adjusting the temperature of the food or drink product 3 to 20°C.

[0050] When a headspace S is provided in the food or drink product 1 contained in a sealed container, the volume of the headspace S is preferably 0.1% by volume or more, more preferably 1% by volume or more, still more preferably 2% by volume or more, and even more preferably 3% by volume or more with respect to the volume of the sealed container 5. The volume of the headspace S is preferably 20% by volume or less, more preferably 18% by volume or less, still more preferably 16% by volume or less, and even more preferably 10% by volume or less with respect to the volume of the sealed container 5. The volume of the headspace S is preferably 0.1 to 20% by volume, more preferably 1 to 18% by volume, still more preferably 2 to 16% by volume, and even more preferably 3 to 10% by volume with respect to the volume of the sealed container 5.

[0051] That is, when a headspace S is provided in the food or drink product 1 contained in a sealed container, the volume of the food or drink product 3 is preferably 80% by volume or more, more preferably 82% by volume or more, still more preferably 84% by volume or more, and even more preferably 90% by volume or more with respect to the volume of the sealed container 5. The volume of the food or drink product 3 is preferably 99.9% by volume or less, more preferably 99% by volume or less, still more preferably 98% by volume or less, and even more preferably 97% by volume or less with respect to the volume of the sealed container 5. The volume of the food or drink product 3 is preferably 80 to 99.9% by volume, more preferably 82 to 99% by volume, still more preferably 84 to 98% by volume, and even more preferably 90 to 97% by volume with respect to the volume of the sealed container 5.

[0052] If the volume of the headspace S is within the above range, the shape retention of the container during distribution is more excellent. The method for calculating the volume of the headspace S is not particularly limited, but it can be calculated from the amount of inert gas injected in the inert gas injection step described later. Also, the volume of the headspace can be measured by calculating the difference between the volume of the sealed container and the volume of the food or drink product. The volume of the food or drink product is determined by taking out the food or drink product from the food or drink product contained in the sealed container and measuring the volume.

[0053] When the distance (mm) from the top surface 51 of the sealed container 5 to the liquid level 31 of the food or drink 3 is h1, and the distance (mm) from the bottom surface 53 of the sealed container 5 to the liquid level 31 of the food or drink 3 is h2, the ratio represented by h1 / h2 is preferably 0.005 or more, more preferably 0.008 or more, still more preferably 0.01 or more, and even more preferably 0.012 or more. The ratio represented by h1 / h2 is preferably 0.045 or less, more preferably 0.04 or less, still more preferably 0.03 or less, and even more preferably 0.02 or less. The ratio represented by h1 / h2 is preferably 0.005 to 0.045, more preferably 0.008 to 0.04, still more preferably 0.01 to 0.03, and even more preferably 0.012 to 0.02. If h1 / h2 is within the above range, the shape retention of the container during circulation is more excellent.

[0054] In addition, when the top surface 51 of the sealed container 5 is not a horizontal plane (for example, when it is an inclined surface), the distance from the top surface 51 to the liquid level 31 of the food or drink 3 is the distance from the lowest position of the top surface 51 to the liquid level 31. When the bottom surface 53 of the sealed container 5 is not a horizontal plane, the distance from the bottom surface 53 to the liquid level 31 of the food or drink 3 is the distance from the highest position of the bottom surface 53 to the liquid level 31.

[0055] The headspace S is filled with an inert gas. If the gas filling the headspace S is an inert gas, it is possible to suppress an increase in the dissolved oxygen concentration of the food or drink 3 during storage of the food or drink 1 in the sealed container, and it is possible to suppress a decrease in oligopeptides in the food or drink containing caffeine and polyphenols due to dissolved oxygen. Examples of the inert gas include nitrogen gas. The content of the inert gas is preferably 90% or more, more preferably 95% or more, still more preferably 98% or more, and even more preferably 100%.

[0056] The shape of the sealed container 5 is not particularly limited, and examples thereof include a substantially rectangular parallelepiped shape, a cylindrical shape, and a polygonal prism shape as shown in FIG. 1. Examples of the substantially rectangular parallelepiped shape include not only a rectangular parallelepiped shape, but also a shape in which the top surface of the rectangular parallelepiped shape is inclined, a shape in which a chamfered portion is provided at the corner of the side surface of the rectangular parallelepiped shape, and a shape in which these are combined. When the top surface is inclined, the inclination angle of the top surface with respect to the horizontal plane is preferably 1 to 10°. If the inclination angle is equal to or greater than the above lower limit value, the effect of suppressing fat floating is more excellent, and if it is equal to or less than the above upper limit value, the shape retention property during circulation is more excellent.

[0057] The capacity of the sealed container can be, for example, 50 to 2000 mL. From the viewpoint of shape retention property during circulation, 100 to 1500 mL is preferable.

[0058] The sealed container is not particularly limited as long as it has low oxygen permeability, but preferably contains one or more base materials selected from aluminum, iron, silica, polyethylene vinyl alcohol (EVOH), polyvinylidene chloride, and nylon. Further, a sealed container including a paper base material layer as the base material may be used. Examples of the sealed container including a paper base material layer include those provided with a container body composed of a sheet-like packaging material including a paper base material layer. A spout with a cap may be attached to the sealed container body.

[0059] Examples of the sheet-like packaging material including a paper base material layer include a laminated sheet having a paper base material layer and an oxygen barrier layer. The oxygen barrier layer suppresses an increase in the dissolved oxygen concentration of the food or drink in the sealed container during storage. Examples of the oxygen barrier layer include a metal foil layer such as an aluminum foil layer or an aluminum vapor deposition layer, and a silica vapor deposition layer. The oxygen barrier layer may be provided on a base material other than the paper base material.

[0060] As an example of the layer structure of the laminated sheet, a structure in which an EVOH layer, an aluminum foil layer, an EVOH layer, a paper base material layer, and an EVOH layer are laminated in this order from the side on the inner surface side of the container can be mentioned.

[0061] When the sealed container has an oxygen permeability of 1 ml / m 2·Preferably contains a substrate of 24 h·atm or less, 0.9 ml / m 2 ·Preferably contains a substrate of 24 h·atm or less, 0.8 ml / m 2 ·Preferably contains a substrate of 24 h·atm or less. The sealed container has an oxygen permeability of 1 ml / m 2 ·When it contains a substrate of 24 h·atm or less, it is possible to suppress an increase in the dissolved oxygen concentration of the food or drink 3 during storage of the food or drink 1 in the sealed container, and to suppress a decrease in oligopeptides in the food or drink containing caffeine and polyphenols due to dissolved oxygen.

[0062] (Method for manufacturing a food or drink in a sealed container) The method for manufacturing a food or drink in a sealed container according to this embodiment includes a step of mixing and dissolving a protein hydrolyzate and a raw material containing caffeine and polyphenols to prepare a raw material liquid, a step of performing a degassing treatment on the raw material liquid, and a step of filling the degassed raw material liquid into a sealed container so that the dissolved oxygen content in the resulting food or drink at 10 °C is 4.0 mg / L or less.

[0063] <Raw material liquid preparation step> A protein hydrolyzate and a raw material containing caffeine and polyphenols are mixed and dissolved to prepare a raw material liquid. Since the protein hydrolyzate, caffeine, and polyphenols are the same as those described in the above (food or drink in a sealed container), the description thereof is omitted. The raw material containing caffeine and polyphenols includes at least one of a coffee raw material, a tea-based raw material, a raw material used for a milk beverage, and a raw material used for a soft drink. When using a raw material used for a milk beverage and a raw material used for a soft drink, caffeine and polyphenols may be added separately.

[0064] <Degassing treatment step> The raw material liquid prepared in the above process is degassed to reduce the dissolved oxygen concentration. The degassing treatment can be performed by known treatment methods. For example, it can be performed by maintaining a low-pressure or vacuum state to reduce the pressure of the raw material liquid for degassing, or in the method of heating (sterilizing) the raw material liquid, setting the holding time at the heating temperature to a predetermined value (slightly longer), or by preheating the raw material liquid at, for example, 70 to 90°C. By adopting these methods, the degassing of the raw material liquid can be achieved.

[0065] <Filling process> The degassed raw material liquid is filled into a sealed container such that the dissolved oxygen content in the resulting food or beverage at 10°C is 4.0 mg / L or less. The filling process can be performed by known methods, but aseptic filling is preferred. Aseptic filling of food or beverage can be carried out using a known aseptic filling device.

[0066] An aseptic filling device typically includes means for sterilizing an aseptic container and can perform filling into the aseptic container aseptically. Also, the aseptic filling device is preferably a device that fills the food or beverage in a state shielded from the atmosphere when filling the food or beverage into the aseptic container. The "atmosphere" as referred to in the present invention means the atmosphere of normal air, and the "state shielded from the atmosphere" means a state not in contact with such normal air. Such a "state shielded from the atmosphere" includes, of course, a mode in which the food or beverage is filled and sealed in an aseptic container without any contact with the atmosphere, but also includes a mode in which filling is performed under a special atmosphere with an oxygen concentration lower than that of the atmosphere instead of normal air.

[0067] As an example of filling food and drink products without any contact with the atmosphere, a brick pack type filling device that fills food and drink products while forming a aseptic container using a sheet-like packaging material (for example, the laminated sheet described above) can be cited as a typical example. This brick pack type filling device uses a long sheet-like packaging material as the material for the aseptic container. First, both ends in the width direction of this sheet-like packaging material are continuously joined to form a single cylindrical shape. While continuously moving this cylinder vertically from top to bottom, the food and drink products are filled into the cylinder. At the location where the food and drink products are filled, intermittent horizontal sealing is performed in the horizontal direction to enclose the food and drink products. Then, the horizontally sealed locations are cut to obtain individual products filled in aseptic containers.

[0068] As an example of a filling mode in a special air atmosphere with an oxygen concentration lower than that of normal air, a filling device that fills and seals food and drink products while sequentially transporting pre-formed aseptic containers (such as those obtained by shaping folded paper containers, cup containers, and those formed into container shapes by pressing sheet-like materials) by sequential conveying means is used. At the same time, a section from the filling of the food and drink products to the sealing is surrounded and partitioned, and this partition is filled with an inert gas to lower the oxygen concentration within the partition.

[0069] By filling food and drink products into a sealed container by the above method, the dissolved oxygen content in the obtained food and drink products at 10 °C becomes 4.0 mg / L or less.

[0070] It is preferably carried out within 10 hours, more preferably within 9 hours, preferably within 8 hours, preferably within 7 hours, preferably within 6 hours, preferably within 5 hours, preferably within 4 hours, preferably within 3 hours, more preferably within 2 hours, and even more preferably within 1 hour from the mixing and dissolution of the protein hydrolyzate and the raw material containing caffeine and polyphenols until the end of the degassing treatment step described below. When it is carried out within 10 hours from the mixing and dissolution of the protein hydrolyzate and the raw material containing caffeine and polyphenols until the end of the degassing treatment, it is possible to suppress the contact of the protein hydrolyzate with oxygen in the state where the protein hydrolyzate, caffeine and polyphenols are mixed, and suppress the decrease of oligopeptides.

[0071] In the step of filling the raw material liquid into a sealed container, the raw material liquid may be filled into the sealed container so that the volume of the food or drink exceeds 99.9% by volume, more preferably 100% by volume, that is, full filling, with respect to the volume of the sealed container. When the raw material liquid is filled into the sealed container so that the volume of the food or drink exceeds 99.9% by volume with respect to the volume of the sealed container, it is possible to suppress an increase in the dissolved oxygen concentration of the food or drink during storage of the food or drink in the sealed container, and suppress a decrease in oligopeptides due to dissolved oxygen in the food or drink containing caffeine and polyphenols.

[0072] As another aspect, in the step of filling the raw material liquid into a sealed container, an inert gas is further injected into the further degassed raw material liquid, and the volume of the food or drink is 80 to 99.9% by volume, more preferably 82 to 99% by volume, still more preferably 84 to 98% by volume, and even more preferably 90 to 97% by volume with respect to the volume of the sealed container. That is, the raw material liquid may be filled into the sealed container so as to have the above-described headspace.

[0073] If the volume of the food or drink is within the above range with respect to the volume of the sealed container, the shape retention of the container during distribution is better. When an inert gas is injected into the degassed raw material liquid, it is possible to suppress an increase in the dissolved oxygen concentration of the food or drink during storage of the food or drink in a sealed container, and it is possible to suppress a decrease in oligopeptides due to dissolved oxygen in the food or drink containing caffeine and polyphenols. Examples of the inert gas include nitrogen gas.

[0074] For example, when filling a container with a food or drink into which an inert gas has been injected, the inert gas separates from the food or drink inside the sealed filled container, and the volume of the food or drink decreases. As a result, even when the food or drink into which the inert gas has been injected is filled to capacity, a headspace is formed inside the filled container.

[0075] <Sterilization step> The method for producing a food or drink in a sealed container according to the present embodiment may further include a sterilization step of the food or drink. Sterilization of the food or drink can be carried out using a known heat sterilization device. As the heat sterilization device, one that can be used for producing a food or drink in a sealed container can be used, and from the viewpoint of maintaining the flavor of the food or drink, a sterilization device by the ultra-high temperature short-time sterilization method (UHT method) is preferable.

[0076] The heat sterilization device may be a sterilization device by a direct heat sterilization method or a sterilization device by an indirect heat sterilization method. As the sterilization device by the direct heat sterilization method, a steam injection type UHT sterilization device that injects high-temperature steam into the flow of the food or drink, a steam infusion type UHT sterilization device that injects the food or drink into high-temperature steam, etc. are preferable. As the sterilization device by the indirect heat sterilization method, a plate type heat exchange type UHT sterilization device, a tubular type heat exchange type UHT sterilization device, a scraping type heat exchange type UHT sterilization device, etc. are preferable. The heat sterilization device may be provided with means for preheating the food or drink, means for performing a homogenization treatment before or after sterilization, and means for cooling the food or drink after sterilization, as necessary.

[0077] The sterilization conditions can be appropriately set according to the sterilization method. In the case of sterilization by direct heating sterilization method, specifically, it is preferable to perform heat sterilization at 120 to 160 °C for about 1 to 6 seconds by steam injection method or steam infusion method, and it is more preferable to perform heat sterilization under the conditions of 148 to 152 °C for 2 to 3 seconds by steam injection method in particular. In the case of sterilization by indirect heating sterilization method, it is preferable to perform heat sterilization at 120 to 140 °C for about 1 to 5 seconds by plate heat exchange method, tubular heat exchange method, or scraping heat exchange method.

[0078] Before the sterilization step, preheating of the food and drink may be performed. The preheating temperature is, for example, 70 to 90 °C. Before or after the sterilization step, homogenization treatment of the food and drink may be performed. The homogenization treatment temperature is, for example, 70 to 90 °C. The homogenization treatment pressure is, for example, 20 to 30 MPa. After the sterilization step, the food and drink may be cooled. The temperature after cooling is, for example, 15 to 20 °C. After the cooling step, the cooled liquid food and drink may be stored in a tank. The storage period is, for example, 0.5 to 24 hours. Incidentally, the steps from after the sterilization step to the filling step are performed in a sterile environment.

Example

[0079] Hereinafter, the present invention will be described in more detail using examples. However, the present invention is not limited to these examples.

[0080] <Test Example 1> (1) Purpose Test Example 1 was conducted to examine the relationship between the storage time of the preparation liquid and the residual rate of oligopeptides in the production of food and drink containing protein hydrolysate.

[0081] (2) Preparation of sample All the raw materials shown in Table 1 were mixed and dissolved to obtain a preparation liquid (that is, food and drink).

[0082]

Table 1

[0083] (3) Measurement of oligopeptide The formulated liquid immediately after formulation (0 hours after formulation) obtained in (2) above was collected. Further, the formulated liquid was stirred and mixed at 20°C, and the formulated liquids 1, 2, 3, 5, and 7 hours after formulation were collected respectively. The content of oligopeptide in these collected formulated liquids was measured. As the oligopeptide, an oligopeptide composed of methionine-lysine-proline (MKP) was measured as one index. As the standard peptide, a chemically synthesized tripeptide of methionine-lysine-proline (manufactured by Peptide Institute, Inc.) was used. The measurement conditions are as follows.

[0084] (Equipment used for LC / MS) Mass spectrometer: Q Exactive Focus (manufactured by Thermo Fisher Scientific) High-performance liquid chromatograph: Vanquish Binary Pump F (manufactured by Thermo Fisher Scientific) Column: XBridge BEH300 C18 φ2.1 mm×250mm, 3.5 μm (manufactured by Waters) (LC / MS measurement conditions) Mobile phase A: 0.1 v / v% formic acid-aqueous solution Mobile phase B: 0.1 v / v% formic acid-acetonitrile solution Time program: 2%B (0 min) - 15%B (6 min) - 40%B (10 min) - 80%B (12 min) - 80%B (14 min) - 2%B (15 min) - STOP (30 min) Sample injection volume: 10 μL, column temperature: 40°C, liquid flow rate: 200 μL / min Analysis mode: PRM measurement Product Mass: m / z = 260.10 (Parent m / z = 375.21)

[0085] From the measured values of the obtained MKP, the MKP content contained in the food and drink was calculated by the following formula (1). Content of oligopeptide (μg / 100 mL of food and drink) = Measured value of oligopeptide in food and drink (μg) / Volume of the obtained food and drink (mL) × 100 ··· (1)

[0086] Furthermore, the residual rate of the oligopeptide in each sample was calculated by the following formula (2). Residual rate of oligopeptide (%) = Content of oligopeptide at any time point (μg / mL) / Content of oligopeptide at 0 hour after preparation (μg / mL) × 100 ··· (2)

[0087] (4) Results The results are shown in Figure 2. As shown in Figure 2, after the start of storage of the food and drink, the residual rate of the oligopeptide decreased over time and was 15% after 10 hours. Since the raw materials were stirred during mixing and dissolution, it is considered that the dissolved oxygen in the food and drink increased over time. Therefore, it was suggested that the dissolved oxygen in the storage solution affected the residual rate of the oligopeptide.

[0088] <Test Example 2> (1) Purpose Test Example 2 was conducted to examine the residual rate of oligopeptide when the dissolved oxygen in the food and drink containing the protein hydrolyzate was 0.

[0089] (2) Preparation of sample All the raw materials shown in Table 1 of Test Example 1 were mixed and dissolved to obtain a prepared solution (i.e., food and drink). This prepared solution was heated, degassed under reduced pressure, and sterilized by holding at 130°C for 5 seconds or more. Then, the liquid after heating was filled to the full volume in a sealed container to obtain a food and drink in a sealed container. The obtained food and drink in a sealed container was stored statically at 25°C and 37°C for 60 days each. When the dissolved oxygen concentration in the food and drink in the sealed container after storage was measured using a diaphragm-type galvanic cell dissolved oxygen meter (manufactured by Iijima Electronics Industry Co., Ltd., Packmaster, with DO measuring device MA-200), it was all 0.

[0090] (3) Measurement of oligopeptide Measurement was carried out in the same procedure as in Test Example 1 above.

[0091] (4) Results The results are shown in Figure 3. As shown in Figure 3, the residual rates of the oligopeptides after storage for 60 days at 25°C and 37°C were 92% and 88%, respectively. When there was no dissolved oxygen, it was revealed that the residual rate was kept high even after storage for a long period of 60 days.

[0092] <Test Example 3> (1) Purpose Test Example 3 was conducted to examine the relationship between the dissolved oxygen concentration in food and beverages (black coffee, coffee with milk, straight tea) containing protein hydrolysates and the residual rate of oligopeptides.

[0093] (2) Preparation of Samples All the raw materials shown in Table 2 were mixed and dissolved to obtain Samples 1 to 4 (black coffee), Samples 5 to 8 (coffee with milk), and Samples 9 to 12 (straight tea). The black tea extract in Table 2 was prepared by extracting 50 g of commercially available black tea leaves (produced in Kenya) with 1 L of hot water at 90°C for 5 minutes. The obtained Samples 1 to 12 were heated and held at 92°C for 2 minutes or more for sterilization. After sterilization, Samples 1 to 12 were filled into PET bottles (volume 215 ml) by the following filling methods to obtain beverages in sealed containers. <Filling Method> A: After sterilization, the sample was filled to full volume with a hot pack and vacuum-packed from the outside. B: After sterilization, the sample was filled to about 95% of the container volume with a hot pack. C: After sterilization and cooling, the sample was filled to about 80% of the container volume. D: After sterilization and cooling, the sample was filled with air (about 21% oxygen and about 78% nitrogen) for 2 minutes or more and then filled to 80% of the container volume.

[0094]

Table 2

[0095] (3) Storage Test Samples 1 to 12 were stored statically at 5°C for 1 week.

[0096] (4) Measurement of oligopeptides The contents of oligopeptides in Samples 1 to 12 before and after the above-mentioned (3) storage test were measured by the same procedure as in Test Example 1 above, and the residual rate of oligopeptides was calculated.

[0097] (5) Measurement of dissolved oxygen concentration Using a diaphragm-type galvanic cell dissolved oxygen concentration meter (manufactured by Iijima Electronics Industry Co., Ltd., Packmaster, equipped with DO measuring device MA-200), the dissolved oxygen in Samples 1 to 12 after the above-mentioned (3) storage test was measured. The liquid temperature of the sample was adjusted to 10 °C and the measurement was carried out.

[0098] (6) Results The results are shown in Figure 4. As shown in Figure 4, in any of Samples 1 to 4 which are black coffee, Samples 5 to 8 which are coffee with milk, and Samples 9 to 12 which are straight tea, it was clarified that as the dissolved oxygen concentration of the sample increased, the residual rate of oligopeptides decreased.

[0099] It is preferable that the residual rate of oligopeptides is higher, and it is preferably 65% or more from the viewpoint of manufacturing cost. From the results of Test Example 3, in any of black coffee, coffee with milk, and straight tea, by keeping the dissolved oxygen concentration low, for example, keeping the dissolved oxygen content at 4.0 mg / L or less at 10 °C, it was clarified that the residual rate of oligopeptides during long-term storage can be kept at 65% or more.

Industrial Applicability

[0100] According to the above aspect, it is possible to provide a food or drink in a sealed container containing a protein hydrolyzate, caffeine and polyphenols and having high long-term storage stability, and a method for producing the same.

Explanation of Symbols

[0101] 1... Food or drink in a sealed container, 3... Food or drink, 5... Aseptic container, 31... Liquid surface of the food or drink, 51... Top surface, 53... Bottom surface, S... Headspace.

Claims

1. A sealed container and a food or drink product contained in the sealed container, the food or drink product containing caffeine and polyphenols, the food or drink product containing a protein hydrolyzate, the dissolved oxygen content of the food or drink product at 10°C being 4.0 mg / L or less, the protein hydrolyzate being at least one of a casein hydrolyzate, a whey protein hydrolyzate, and a lactoferrin hydrolyzate, the volume of the food or drink product being 80 to 99.9% by volume with respect to the volume of the sealed container, A food or drink product in a sealed container, wherein the space of the difference between the volume of the sealed container and the volume of the food or drink product contains 90% or more of an inert gas.

2. The food or drink product in a sealed container according to Claim 1, wherein the sealed container contains one or more base materials selected from aluminum, iron, silica, polyethylene vinyl alcohol, polyvinylidene chloride, and nylon.

3. The sealed container has a base material with an oxygen permeability of 1 ml / m ２ ·24 h·atm or less, and the food or drink product in a sealed container according to claim 1 or 2.

4. The food or drink product in a sealed container according to Claim 1 or 2, wherein the protein hydrolyzate contains an oligopeptide having a sequence of methionine-lysine-proline.

5. The food or drink product in a sealed container according to Claim 4, wherein the oligopeptide having a sequence of methionine-lysine-proline contained in the food or drink product is 10 μg or more per 100 mL of the food or drink product.

6. The food or drink product in a sealed container according to Claim 1 or 2, wherein the food or drink product is a coffee beverage or a tea beverage.

7. The food or drink product in a sealed container according to Claim 1 or 2, wherein the food or drink product further contains indigestible dextrin.

8. A step of mixing and dissolving a protein hydrolyzate and a raw material containing caffeine and polyphenols to prepare a raw material liquid, a step of performing a degassing treatment on the raw material liquid, a step of filling the degassed raw material liquid into a sealed container so that the dissolved oxygen content of the resulting food or drink product at 10°C is 4.0 mg / L or less, and including a method for manufacturing a food or drink product in a sealed container, wherein the protein hydrolyzate is at least one of a casein hydrolyzate, a whey protein hydrolyzate, and a lactoferrin hydrolyzate.

9. In the step of filling the raw material liquid into the sealed container, the method for manufacturing a food or drink product in a sealed container according to Claim 8, wherein the raw material liquid is filled into the sealed container so that the volume of the food or drink product exceeds 99.9% by volume with respect to the volume of the sealed container.

10. In the step of filling the raw material liquid into the sealed container, an inert gas is further injected into the degassed raw material liquid, and the raw material liquid injected with the inert gas is filled into the sealed container so that the volume of the food or drink is 80 to 99.9% by volume with respect to the volume of the sealed container. The method for producing a food or drink in a sealed container according to claim 8.

11. In the step of filling the raw material liquid into the sealed container, the raw material liquid is filled into the sealed container so that the volume of the food or drink is 80 to 99.9% by volume with respect to the volume of the sealed container, and an inert gas is injected into the sealed container. The method for producing a food or drink in a sealed container according to claim 8.

12. The method for producing a food or drink in a sealed container according to claim 8, wherein the mixing and dissolution of the protein hydrolyzate and the raw material containing caffeine and polyphenols to the end of the degassing treatment are performed within 10 hours.

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